Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout
2017
Аутори
Đorđević, JasnaPavlicević, N.
Bošković, Marija
Janjić, Jelena
Glišić, Milica
Starcević, M.
Baltić, Milan Ž.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3 degrees C during six weeks. Trout fillets were vacuumed packaged (VP) or packaged in one of two different modified atmospheres, with gas ratio of 50% CO2/50%N-2 (MAP1) and 90% CO2/10%N-2 (MAP2) and analysed on days 0, 7, 14, 21, 28, 35 and 42. Both the total Enterobacteriaceae and total lactic acid bacteria counts increased in the trout fillets in all packaging types during storage. A significantly lower total Enterobacteriaceae count was determined in the MAP fish compared to the VP fish, with the weakest growth rate and lowest numbers attained in MAP2 fillets. The lactic acid bacteria count was higher in trout packaged in MAP compared to VP,... with the highest number in the MAP with 90% CO2 (MAP2).
Извор:
59th International Meat Industry Conference (MEATCON2017), 2017, 85, UNSP 012084-Издавач:
- Iop Publishing Ltd, Bristol
Финансирање / пројекти:
- Утицај квалитета компонената у исхрани ципринида на квалитет меса, губитке и економичност производње (RS-MESTD-Technological Development (TD or TR)-31011)
DOI: 10.1088/1755-1315/85/1/012084
ISSN: 1755-1307
WoS: 000418556900084
Scopus: 2-s2.0-85030635926
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Đorđević, Jasna AU - Pavlicević, N. AU - Bošković, Marija AU - Janjić, Jelena AU - Glišić, Milica AU - Starcević, M. AU - Baltić, Milan Ž. PY - 2017 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1532 AB - Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3 degrees C during six weeks. Trout fillets were vacuumed packaged (VP) or packaged in one of two different modified atmospheres, with gas ratio of 50% CO2/50%N-2 (MAP1) and 90% CO2/10%N-2 (MAP2) and analysed on days 0, 7, 14, 21, 28, 35 and 42. Both the total Enterobacteriaceae and total lactic acid bacteria counts increased in the trout fillets in all packaging types during storage. A significantly lower total Enterobacteriaceae count was determined in the MAP fish compared to the VP fish, with the weakest growth rate and lowest numbers attained in MAP2 fillets. The lactic acid bacteria count was higher in trout packaged in MAP compared to VP, with the highest number in the MAP with 90% CO2 (MAP2). PB - Iop Publishing Ltd, Bristol C3 - 59th International Meat Industry Conference (MEATCON2017) T1 - Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout VL - 85 SP - UNSP 012084 DO - 10.1088/1755-1315/85/1/012084 ER -
@conference{ author = "Đorđević, Jasna and Pavlicević, N. and Bošković, Marija and Janjić, Jelena and Glišić, Milica and Starcević, M. and Baltić, Milan Ž.", year = "2017", abstract = "Because of the importance of different packaging methods for the extension of fish shelf life, as a highly perishable food, the aim of the present study was to examine the effect of vacuum and modified atmosphere packaging on the total Enterobacteriaceae and lactic acid bacteria counts of cold-smoked Salmon trout (Oncorhynchus mykiss) stored at 3 degrees C during six weeks. Trout fillets were vacuumed packaged (VP) or packaged in one of two different modified atmospheres, with gas ratio of 50% CO2/50%N-2 (MAP1) and 90% CO2/10%N-2 (MAP2) and analysed on days 0, 7, 14, 21, 28, 35 and 42. Both the total Enterobacteriaceae and total lactic acid bacteria counts increased in the trout fillets in all packaging types during storage. A significantly lower total Enterobacteriaceae count was determined in the MAP fish compared to the VP fish, with the weakest growth rate and lowest numbers attained in MAP2 fillets. The lactic acid bacteria count was higher in trout packaged in MAP compared to VP, with the highest number in the MAP with 90% CO2 (MAP2).", publisher = "Iop Publishing Ltd, Bristol", journal = "59th International Meat Industry Conference (MEATCON2017)", title = "Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout", volume = "85", pages = "UNSP 012084", doi = "10.1088/1755-1315/85/1/012084" }
Đorđević, J., Pavlicević, N., Bošković, M., Janjić, J., Glišić, M., Starcević, M.,& Baltić, M. Ž.. (2017). Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout. in 59th International Meat Industry Conference (MEATCON2017) Iop Publishing Ltd, Bristol., 85, UNSP 012084. https://doi.org/10.1088/1755-1315/85/1/012084
Đorđević J, Pavlicević N, Bošković M, Janjić J, Glišić M, Starcević M, Baltić MŽ. Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout. in 59th International Meat Industry Conference (MEATCON2017). 2017;85:UNSP 012084. doi:10.1088/1755-1315/85/1/012084 .
Đorđević, Jasna, Pavlicević, N., Bošković, Marija, Janjić, Jelena, Glišić, Milica, Starcević, M., Baltić, Milan Ž., "Effect of vacuum and modified atmosphere packaging on microbiological properties of cold-smoked trout" in 59th International Meat Industry Conference (MEATCON2017), 85 (2017):UNSP 012084, https://doi.org/10.1088/1755-1315/85/1/012084 . .